Southwest Sausage Cheese Bake
flour tortillas (10") cut into 1/2" strips
4 cans (4 oz each) chopped green chilies, drained
1 lb bulk pork sausage, cooked and drained
2 cups (8 oz) shredded Monterey Jack cheese (I've used cheddar)
1/2 cup milk
1/2 tsp of each- salt, garlic salt, onion salt, pepper and ground cumin
2 medium tomatoes, sliced
Sour cream and salsa
In a greased 13" x 9" baking dish, layer half of the tortilla strips, chilies,
sausage, and cheese. Repeat layers. In a bowl, beat eggs, milk and seasoning;
pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Bake uncovered at 350 for 50 minutes. Arrange tomato slices
over the top. Bake 10 to 15 minutes longer or until a knife inserted near the
center comes out clean.
Let stand for 10 minutes before cutting. Serve with sour
cream and salsa.
Yield: 12 servings.
Note: Easily cuts in 1/2